Check out the best pumpkin pound cake you'll ever eat!
It's so easy to make. Ever since I grew my own pumpkins, I won't go back to canned pumpkin.
I grow what I call a Fairy Tale pumpkin. They are flatter and not so round, orange, but a dull orange and they're so sweet! I plant them in the spring time and have pumpkins in the fall. They even stay firm through winter, in the house. So not only do we have these great flavored foods, they fit in with fall decor!
It's so easy to make. Ever since I grew my own pumpkins, I won't go back to canned pumpkin.
I grow what I call a Fairy Tale pumpkin. They are flatter and not so round, orange, but a dull orange and they're so sweet! I plant them in the spring time and have pumpkins in the fall. They even stay firm through winter, in the house. So not only do we have these great flavored foods, they fit in with fall decor!
To make my puree, I cut the pumpkin in half, scoop out the seeds, quarter them, toss all on the metal grate in the instant pot (with a cup of water). Set on manual pressure for 8-10 minutes and they're done. Allow to cool. Scrape the pumpkin out and then use an immersion blender to pureé it.
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Pumpkin Pound Cake
Preheat your oven to 350°F.
Spray a bundt pan with non-stick spray. Set aside.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (15-ounce) can solid-pack pumpkin or 2 cups pure pumpkin
Preheat your oven to 350°F.
Spray a bundt pan with non-stick spray. Set aside.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.
Pumpkin Frosting
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
- 1 package (8 oz.) cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup pumpkin (canned or cooked and pureéd)
- 4 cups of powdered sugar
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes.
If you use too much pumpkin and your frosting doesn't stand up, use it as a glaze!
Enjoy!
Cheryl @ Pickle Creek Ranch
Cheryl @ Pickle Creek Ranch
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